Author: Sammy Steen

Some people say you can throw frozen chicken on the grill; others disagree. We settle the great debate.

Used right, butcher’s twine can be the griller’s and the meat smoker’s best friend.

When you don’t want to fill your kitchen with smoke, put that skillet on the gas grill and get cooking out in the yard.

Some say it isn’t smoked meat unless the wood is from Down Under.

With this cooking method, the ribs will grill to perfection and your hands will be free for a cold can of beer instead.

The answer is both “yes” and “no,” depending on the type of charcoal and the magnitude of damage done by the moisture.

Fig wood, a hardwood with a sweet and cinnamony smoke, is ideal for certain kinds of meat.

A reader asked if eucalyptus, an Australian-native hardwood, can be cooked over. Here’s our take on the topic.

When grilling thick-cut steak, high heat and flare-ups are not your friend. Here’s why, and what to do about it.

There’s a time and place for grilled, pan-fried, and roast bacon. When in doubt, here’s how to choose.

Hot dogs, a perishable food, should be eaten shortly after they’re done grilling. Otherwise, they may become unsafe to eat.

Just like every other grilled meat, burger patties shouldn’t be left to sit out for too long after they’re done cooking.

Grilled veg won’t last all that long before they become unsafe to eat. So eat them up within a couple of hours or store them in the fridge.

Grilled steak can only sit out for so long before the bacteria inside it grows to dangerous levels (and it becomes unsafe to eat).

Eat that bird up shortly after taking it off the grill and refrigerate any leftovers once you’re done eating. Here’s why.

Grilled fish only lasts for so long before it becomes unsafe to heat. So eat it up within a couple of hours or refrigerate it for storage.